So as some of you know I have been following a new eating program, hoping to shed a few pounds. Yes that is right, I am proud to share that with you all :) . Anyways , part of the program, besides eating every 2-3 hours is a 3 week "makeover" where you have to learn to eat that often and make sure that what you are eating isn't made completely of fat and makes up a well balanced meal. Tonight I challenged myself to stray away from their recipe cards and to make something that represents ME. It's actually VERY similar to my Creamy Chicken Marsala recipe, but instead this is lemony and creamy.
Also, since this recipe is so low fat I used a non stick pan which worked out nicely, and I still got golden brown chicken.
4 chicken breasts, pounded thin or butterflied
1/3 cup flour
1 can artichoke hearts, drained and rinsed
1 container sliced mushrooms
2 tbsp capers
2 garlic cloves minced
1 lemon, juiced (can even use zest too yum)
1/2 cup dry white wine
1/2 cup low sodium chicken broth
2 tsp dijon mustard
1 tbsp either cream cheese or mascarpone or even a splash of fat free half n half (I use low fat cream cheese)
1 tsp smart balance
1. Heat your pan and fat of choice over medium heat.
2. Pound out the chicken, salt and pepper both sides and dredge in the flour.
3. Add each piece to the pan and allow them to cook for about 3-4 minutes until a golden crust has formed. Then flip to the other side, same thing 3-4 minutes.
4. Remove chicken from the pan and set aside. Add the mushrooms, garlic and artichokes, saute. You can add a little oil or broth to saute.
5. Add the liquids, and place the chicken into the pan, juice and all!
6. Let simmer for a bit and then add the cream cheese and dijon mustard, mix thoroughly until you have a creamy sauce and chicken is cooked completely.
Serve with pasta!
*I had to thicken my sauce with arrowroot (or cornstarch) but if you follow my creamy chicken marsala recipe you can make your roux with equal parts fat and flour, and that can be your sauce thickener.
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